Pumpkin Banana Bread
This vegan and gluten free pumpkin banana bread is absolutely delicious! It's so moist, soft, and pillowy! It's the perfect autumn spin on a classic fluffy and moist banana bread!
Ingredients
Fluffy Vegan Pumpkin Banana Bread
- 3 mashed overripe bananas
- ½ cup pumpkin puree
- ½ cup maple syrup
- ½ cup unsweetened oat or almond milk
- ¼ cup melted vegan butter
- ½ teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Instructions
Fluffy Vegan Pumpkin Banana Bread
- Preheat oven to 375
- In a large mixing bowl, mix the bananas, pumpkin puree, maple syrup, oat or almond milk, melted butter, apple cider vinegar, and vanilla. Mix. Then add the baking powder, baking soda, cinnamon, nutmeg, and ginger and mix.
- Add the all purpose flour and mix until a batter forms. Don't over work the batter. Pour into a 9 inch loaf pan and bake for 35-40 minutes
Nutrition
Serving: 1Calories: 209kcalCarbohydrates: 38gProtein: 3gFat: 5gCholesterol: 12mgSugar: 14g
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